DOUBLE LAYER PUMPKIN PIE

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Double Layer Pumpkin Pie image

Number Of Ingredients 9

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® graham cracker pie crust
3/4 cup cold milk
2 (3 1/2-ounce) packages instant vanilla pudding & pie filling (4-serving size)
2 teaspoons pumpkin pie spice *
1 (15-ounce) can pumpkin

Steps:

  • 1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.3. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

Nutrition Facts : Nutritional Facts Serves

*** Explore more Double Layer Pumpkin Pie Recipes »

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